ISSN: 2222-6990
Open access
Edible local plants have been utilized by Malaysian communities in the preparation of traditional kerabu dishes. Kerabu is predominantly associated with the Malays within Malaysian communities and is recognized as a unique culinary heritage, distinguished by its dynamic taste profiles, preparation methods and presentation. However, the knowledge regarding of kerabu preparation and the use of local plants as ingredients still insufficiently documented. Therefore, this study aims to document valuable indigenous knowledge related to the regional variations, preparation, key ingredients, and types of kerabu. This study employs qualitative research design and utilizes document analysis as the primary data collection technique. The findings of this study contribute to the enrichment of existing literature on food culture, particularly in the context of traditional Malay cuisine.
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